Blue crabs....?!
Blue crabs....?
Do you gut them before you cook them? If so, how??? I've never heard of this until now. However, it sounds like a good idea because the meat itself would be more seasoned and without the "mustard". I hate that crap!!!
Answers:
Here's a recipe for soft shells and how to clean them, I dont know if it would work for hardshells but I hope it helps
SOFT SHELL BLUE CRAB
8 live soft shell crabs
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika (optional)
Oil for frying
Clean soft shell crabs by first cutting off the eyes with kitchen shears across face of the crab. Remove the mouth. Lift the points of crab and remove the sandbags and gills. Turn crab over and remove apron at lower part of shell. Wash thoroughly; pat dry. Mix flour, salt and pepper together. Dip crab in seasoned flour; dust off excess. Fry in oil 3 to 5 minutes or until golden brown, turning once. Drain on paper towels. Serve with lemon wedges and favorite seafood sauce. Serves 4.
Too much work, I'll stick with Alaskan King Crab Legs. I always thought that you boiled the crabs whole with a little Cajun seasoning, add corn on the cob, sweet little red potatoes, mushrooms and onion
I do know that when you purchase crabs you can request males or females, because the females have the eggs, which is cavier